For a little over a year now, we moved to a pick-up and delivery model here at our humble little deli. It has had its challenges and we work to stay in front of those as fast as you can say “One Cajun Finn, please”. Many of you have wondered, “Can I use this gift card burning a hole in my pocket if I can’t come inside the deli?” YES! Yes you can!!
But first, let’s determine what KIND of gift card you have. We have two varieties here at The Smokehaus: the online “gift card” (really an online coupon) and physical gift cards (see picture below.)
The online gift cards are for orders placed in our nationwide shipping mail order department. Sending someone from out-of-town a little love from MN? This is where you would use this. The second species of gift card is a physical card that you would normally use at the register… normally. Except that things aren’t the normal we used to know.
To order for pick-up or delivery using your gift card:
Call us to place your order. (218-724-7307, Option 1)
Let us know you’re paying with a gift card and take note of the numbers on the back because they are extra tiny. We’ll ask you for those numbers to process the payment.
Need a last minute gift for your friend that you haven’t seen a year… because Covid? We’ve got you! Call us on the phone and we’ll treat that gift card just like a sandwich order and coordinate with you on a pick up here at the deli.
These days, it’s not uncommon for any of us to reflect on the past year and be wide-eyed and possibly fatigued at how much has changed in our worlds. The past year at Northern Waters certainly wasn’t anything we could have anticipated nor did we have a map to navigate what would come to be a new way of doing business for the foreseeable future. On March 11, we shut our doors to in-deli customers but remained open for pickup and delivery orders. “It was the slow season”, we said. “We’ll be okay”, we said. “We’ll make it work.” While our internal affirming statements came true, we really had no idea what was in store and the challenges we would collectively overcome.
“The business coming in, it’s not going to last,” we said, as people stayed home and we watched our favorite eating establishments forced to close up. We were so wrong. Suddenly it was summer. And it lasted. And it lasted and it lasted some more. Our customers all showed up by supporting our business with local pickups for our smoked salmon or deliveries of sandwiches to new home offices and socially-distant cubicles.
Meanwhile up on the third floor, our usually-sleepy-in-spring mail order department started looking more like the holiday season. Boxes of smoked goodness lined our hallways waiting for the big brown truck to come. Was this December all over again? What is happening?
We adapted by the second. We expanded our delivery zones. Our HR manager and owner would run deliveries. The culinary crew in the smokehuas proper would grab a delivery going to Gary or Deep Congdon. We juggled the phones and the online orders. The response from our customers was incredible.
We tried to plan for the time being only to discover we needed to tweak the plan. And then make a new plan. And then another. And maybe some more adjustments here… or there. And suddenly we are over a year into life in a pandemic world. And guess what? We are still adapting. It’s not a reflection of our inability to commit, rather, learning from all of our customers on the best way to deliver our products and quality service. The Smokehaus is a place of a constant effort to get it right.
I write this post with much gratitude for all our customers who helped keep The Smokehaus open for business. I would be remiss if I also didn’t acknowledge the incredible group of people I get to work with everyday. They took on the challenges in such admirable, whatever-it-takes attitudes. It was remarkable.
There have been times over the last year where I would pause and wonder what the magic was that helped us come together to accomplish what we have this past year. A lifelong student of studying team and workplace cultures, it was fascinating. Some of my coworkers nerd out about music, some over fishing, some over food. I nerd out about what makes people come together to do remarkable things. We have great people with great character that work here. They are people committed to their craft and each other. But we have something a lot of places don’t: Eric Goerdt.
Eric, our founder and owner, is responsible for this magic. He is the secret sauce. He brings a relentless level of energy and positivity to each department– every. single.day. It is difficult for me to eloquently describe Eric’s effect on this business and after trashing five paragraphs trying to describe this, I realized someone much more skilled with pen and paper has already done so. Steve Hoffman wrote a piece on The Smokehaus back in 2018 for The Growler. He says:
In Eric Goerdt’s vision, we live in a world where it is possible for a tiny deli counter, with next to no seating, in a mixed-use warehouse building in Duluth, to sell enough carefully made, world-class salumi, smoked fish, and cured meats each year to reliably employ 43 Minnesotans on an ongoing basis. All it takes is virtue.
What that virtue consists of, in Eric’s case, is a relentlessly cheerful insistence that employees be treated well, so that they are content in their jobs, so that, in turn, they stay around long enough to become knowledgeable, so that they will take informed and attentive care of their customers. As a result, those customers keep coming back, because they never get a single hint from the other side of the counter of rote, fast-food sullenness.
As we prepare for the busy summer season ahead, we know we are not past the challenges we’ve faced this past year. If we’ve learned anything, we know there will be more. But we know that we have a crew of people ready to find ways to make sure you can still experience The Smokehaus with the same enthusiasm and attention that you received when you used to be able to walk through our front doors and gaze into our deli cases full of products we are so proud of— because behind all of us is a guy named Eric who humbly and enthusiastically gives us the best of himself everyday.
Welcome back, friends and foes alike, to our weekly dish. Due to some time mismanagement, this week’s 5 Things™ will be an exercise in speed-blogging, and is brought to you by fish oil capsules, two bags of this tea, and Patricia’s Chocolate Chip Cookies.
You certainly have a busy Friday ahead of you, whether it’s a day at work, a promise you’ve made, or just 100% doing you, so without further ado, here’s the goods.
We’re hiring again.
A few folks moved to Seattle, a handful of us have enjoyed vacations, and the weekends (plus select weekdays) have been busier than anticipated, and as such, we’ve come to find some spots that need filling in our fairly barebones operation.
If you’re looking for part time deli or dishing work (12-20 hours to week, which will grow into more hours closer to Summer) at the coolest spot in Duluth, shoot Greg (our H.R. guy) a résumé at firstname.lastname@example.org or drop one off in the deli. We’re especially looking for weekend availability at this time.
Benefits include competitive wages with annual raises, a free meal with every shift*, a sweet employee discount, cool coworkers, lots of snacks (y’know how I’m always talking about the fun new food I get to eat—this blog barely scratches the surface), and much more that doesn’t fit into my speed-writing regimen.
*Easily one of the best parts of working for this company, as you may come to discover.
The All Things Traditional sale is coming to a close.
The discount is applied to your pre-shipping cart, and is not tied to orders shipped during the sale dates. Plan ahead for your Trad-loving friend’s birthday, or a holiday of your choice, and save money by placing your order before midnight on Saturday.
Cajun Finn shirts are going on sale!
For the entirety of March, our Cajun Finn t-shirts are $15! That’s $5 off! Best purchased in multiples, so you and the squad can match, these shirts (and all of our merchandise) get you a lifetime 10%-off when you shop in our deli while wearing them.
You read that correctly—stroll into our deli carrying an NWS tote, wearing a hat or T-shirt, and get 10%-off at the register. Forever. Word of mouth advertising (and the odd television spot, and magazine feature) built our deli into what it is, so consider it a token of our gratitude for your marketing help.
New merchandise is in development.
This coming Monday, the marketing team and any staff who have ideas, are meeting to design and pitch the next wave of Smokehaus swag. From what I’ve heard, people have already put in a bunch of work on their designs and ideas, and within the next few months, we’ll be seeing some awesome new merch in the deli. That’s in addition to an awesome piece of Duluth Pack-made Smokehaus gear that we’ll be introducing to the world right before Summer.
New and exciting ways to snatch that 10%-off discount are forthcoming.
What type of NWS apparel have you always wanted? Let us know in the comments.
New meat snacks are also forthcoming!
Yesterday, I had the pleasure of sampling a tester batch of Maple Bacon Jerky and Hot Dogs (I don’t know how we’re branding them yet, so I just capitalized the first letters).
For now, I will just say that both of those meat snacks were already quite tasty—even in these early stages—so I can’t wait for the rest of you carnivores to try them.
Keep your eyes on our social media platforms and we’ll let you know the day they appear in the deli.
Speaking of the deli, I’m just about due for an opening shift there. Enjoy the photos that Zac adds to this blog, and have a pleasant rest of your day.
Welcome back to 5 Things™! We have so much to tell you about.
Everyone is sick, injured, or on vacation.
Business slows down in the post-holiday winter season. This makes it an excellent time for our staff to plan vacations, and most who do have no trouble getting that time-off approved.
But what happens during all those overlapping vacations when the remaining folks start dropping due to midwinter illness and injuries?
Apparently, we handle it just fine. The 3rd-floor office-dwellers swoop in to run deliveries. The delivery and deli staff chip in to make sure prep is complete on time. The sandwich makers flip that switch that turns them from sandwich-making humans into sandwich-making machines.
This is a public shoutout to our staff, who rock even in the most barebones arrangements!
Turkey jerky is now available.
We’re at the height of our experimentation phase, and I’m loving it. The latest in our line of jerky is made with Ferndale Farms turkey, seasoned with Tamari soy sauce, maple syrup, and Sambal Oelek. It’s simple in execution, but has great complexity in its flavor.
It’s just a little bit sweet at first, with a growing heat that gently lights up your whole mouth, and while that is setting, the smoky flavor and the inimitable taste of turkey set in—it’s a comparable experience to the pleasure of eating the Cedar’s Secret sandwich. It’s just tough enough to trigger your carnivorous tearing and gnawing instincts, but easily chewed.
But as much as I have to say about it, you’re just going to have to find out for yourself.
The smoked Ferndale Farms turkey jerky is available for $16/half-pound in our deli. Why price it by the half-pound? Because a half-pound goes a long way!
Smoked salmon jerky is a success!
People are loving our sockeye jerky. Even during this slower time of the year, the batches we make are selling out at a steady pace, and we’ve received glowing reviews from the folks who have sampled and/or purchased it. Do yourself a favor and—at the very least—ask us for a sample next time you’re in. We’re steadily upgrading our jerky production equipment as we go, so it now comes in larger, more even strips, but here’s some eye candy of the early sockeye jerky.
Smoked sockeye jerky is available in our deli for $20/half pound.
NWS smoked fish coming to Coastal Seafoods!
Twin Cities and Metro Area folks, this news is directed right at you: Coastal Seafoods, in Minneapolis and St. Paul, will be carrying a selection of our Smoked Atlantic Salmon—Traditional, Dill, Black Pepper & Coriander, and All-Season Fillets!
Our excitement over this is two-fold: First, we’re happy to extend our influence to the Twin Cities, and second, we’re really into what Coastal Seafoods is doing.
There’s probably a few more folds and facets to our excitement—including the Minneapolis location’s proximity to United Noodles, another of our favorite food markets—but let’s not go overboard.
If you’re reading this blog on the day it was published, definitely call either location to check on availability, but it should be in stock as of this weekend.
Lola, the hibiscus, is thriving!
Lola—who was only recently named—joined the cast of DeWitt-Seitz marketplace characters in Summer 2018, flowering beautifully on our patio seating area. After that, however, all bets were off: Duluth’s climate is not ideal for hibiscus, hardy as they are.
We all rooted for Lola as she continued to struggle through the following year-and-some-change, but it wasn’t until Flo began rigorous, regimented care of our dear hibiscus—naming her in the process—that she truly began to thrive.
Now Lola is spritzed with water three times a week, and has a prime sunlight location in our office, which will only improve in our new office.
All of February, we’re running a 10%-off mail order sale on all Smoked Traditional Atlantic Salmon products, including A Hygge Box.
Instead of regaling the release of four newsandwiches, and the return of two sandwiches, or blathering about the ongoing emptying of our office, we’ll let this week be a self-guided tour. Follow the links to explore the world of Smoked Traditional Atlantic Salmon—an item that consistently hangs at the top of our bestsellers list.
In other news: Yesterday, your friendly neighborhood blogger had his first bite of The Pack Lunch—the premier sandwich of our upcoming collaborative relationship with our own friendly neighbors at Duluth Pack—and it is really good! Haus rye, with horseradish mayo, a quarter-pound of Corned Bison, cornichon pickles, red onion, maple syrup, and lettuce comprise this perfect trailside sandwich, which will be launched alongside an awesome new Duluth Pack-designed Smokehaus tote bag. Expect a launch date sometime shortly after the ides of March.
In similar fashion, an as-of-yet unnamed smoked fish sandwich will be arriving around the same time. A lovely supporter of the Boundary Waters won the naming rights in the Friends of the Boundary Waters auction last year. We can’t wait to see what sort of name they come up with!
In 2019, we shared nine unique Sandwich Lab creations with you, as monthlong specials. In November, when the Lab reconvened, everyone in attendance ranked those nine sandwiches—after which, the rankings were compared by the sales percentages of each sandwich in what I like to imagine was a highly scientific process.
After all the results were calculated, there were two outliers—sandwiches that excelled in the eyes of our staff just as much as in their popularity amongst our patrons.
So we thought, “Hey! Let’s bring them back for a victory lap.”
I present to you: The Wagner and The Sebu-Chan, with brief commentary from their creators.
Here we are, already one-twelfth of the way through 2020. It’s going by so quickly. Let’s not tarry: Here’s a snapshot of our week:
Eric’s been out of town (and will be for a bit longer).
Beyond being a great boss/leader/guru, Eric is a family man. While he’s been down in Iowa, helping out with family things, we’ve been doing our best to just hold it together. Eric, if you’re reading this, we miss you!
We’re rearranging our sandwich menu.
The sandwich menu is verging on out of control—and we’re adding eight sandwiches to it within the next two months, including six next week. With that in-mind, our amazing illustrator and creative director, Flo, has been out of the (extremely distracting) office all week, re-hand-painting (and color-coding) a large portion of the menu.
The Smokehaus wouldn’t be the same without Flo’s amazing eye for food-styling, design and illustration. Thank you, Flo, for everything you do!
Hannah and Andy have been emptying out the 3rd-floor office.
All the walls on the left hand side (pictured below) are coming down, and being replaced with more cooler space—and maybe a desk for Andy—while the rest of us cram into the new office space, at least until the renovation is complete and equilibrium is attainable.
Here’s a short pictorial tribute to this office:
Apologies to everyone else who has to live with us in the DeWitt-Seitz Marketplace—we are the weirdos walking around the building with walkie-talkies, making up codenames like “Cougar,” “Meltdown!,” “1225,” and “Hot Snake,” to communicate with each other while we transition between office spaces.
If you run into us in a crowded elevator, it’s okay to look away and pretend we’re not there. We understand.
Sub-list: What I would bring to the game day celebration.
Maybe you love the sport and maybe you just love the food—Either way, enjoying time with friends and family is never a bad thing. You’re spending your time on a deli and smokehouse’s blog, so you likely have a decent handle on setting up a snack table, but you might be looking for something special (or easy—or both) to take your game day snack table to the next level. Well, we’ve got options.
My recommendations, based on what we currently have in-stock:
Let’s face it: smoked salmon is what we’re known for. The All-Season is our ultimate party favor—all the flavors so no-one feels left out; easy to prep (we’ve even got card with helpful instructions in our deli); food for fingers, forks, or your favorite crackers. One fillet is probably enough for everyone at the party to get a chance to enjoy it.
Thin-sliced dry-cured meat—packs a lot of flavor into each bite and goes a long way. Right now we have Salamini, Saucisson Sec, and Spanish-style Chorizo in spades.
Whether you keep them full-length or cut them up into itty-bits, these snack sticks are guaranteed to please, for any palate—Bison Buddies have a little bit of kick, Big Jims remind me of ground beef and taco seasoning browning on the stovetop, Royale With Cheese are a bacon-cheeseburger in a stick, and Smoked Salmon Sticks are made with delicious sockeye salmon and tied together with buttery goodness.
The Usual Suspects
Two delicious hausmade cheese spreads and an exquisite salmon spread—just dip in your knife or cracker, then place immediately in mouth.
Honestly, our entire cheese selection is a fairly safe bet, but this spreadable cheddar is guaranteed to appeal to everyone.
That’s all for now! See you next week. If you’re still itching for more NWS content to imbibe, check out this week’s series of SandwichLab blogs.
It’s my favorite time of year to be at work. I’m happy to see the business battling sales records all Summer long, and there is a certain excitement that comes with the furious tide of December mail order days, but I prefer taking life a bit slower.
The post-holidays Winter to early Spring segment of the year is the time when we try new things, be they grab & go items, like cookies, pasta salads, and condiments, or new smoked meat and fish products for our deli cases. Right now, our fish, meat, and grab & go cases are fully-stocked with goodies.
It’s also the time for larger projects, and planning for the aforementioned projects: A break from the routine, and, of course, time for a few more breaths between each movement.
Here’s a few things that happened this week.
Megan cleaned and organized the deep freeze.
No one asked, “Hey, Megan—would you like to clean the deep freeze?” In fact, it was Megan who asked, “Hey, is it cool if I clean the deep freeze?”
Four hours later, it went from a chaotic state—which, for my anxiety’s sake, I don’t have a photo of—to this nice, organized area in which I will still always irrationally fear becoming trapped.
Thank you, Megan!
Work began on our new office.
The plan is to knock down a few walls in our current third floor office, so we can fit another large walk-in cooler in our collective space, leaving only enough room for the mail order office and workstations.
Meanwhile, Rosewater Music has moved their operation to a new location, and we’re taking over that space—conveniently also on the third floor of the DeWitt-Seitz building—to accommodate our creative team, managers, and anyone else who would be displaced.
More details and photos will be coming in the next handful of weeks.
We finally have jerky.
This business may be in its third decade of life, but we haven’t run out of ideas yet.
Jerky is an often-requested item at our deli, and with the success of other take & eat items like our host of snack sticks, and Patricia’s various baked goods, Eric decided it was time to give the people what they wanted.
We’re currently offering three varieties of Smoked Jerky—Umami Tsunami Bison Jerky, Maple Bourbon Bison Jerky, and Sockeye Salmon Jerky—with plans of new varieties to come.
Patricia came up with this delicious new use for our Teriyaki Smoked Tofu, which is now available out of our deli meat case for $8.50/lb.
I could say some more about it, or you could just read the list of ingredients:
The savvy cook will know what to do with this list better than I, but if you’d like to skip all the steps of smoking tofu, preparing the noodles, chopping and grating the ingredients, and more, just stop in and try it.
Patricia is working on a few other pasta salads at the moment, and always up to something new in the bakery. We’ll do our best to inform you as each of these new offerings occurs.
Sandwich Lab Specials return!
This is the preview to the preview: Next week we’ll be announcing the FOUR NEW SANDWICHES coming to our menu from the November 2019 Sandwich Lab.
And two sandwiches from last year’s cycle of monthlong Sandwich Lab Specials join the permanent menu: The Wagner and The Sebu-Chan. Each selected based on their successful sales numbers, as well as their popularity amongst our staff, who voted these the top two.
On top of all that, come March, we’ll be offering two new sandwiches: an as-of-yet unnamed smoked fish sandwich in development, and The Pack Lunch, our sandwich collaboration with our friendly neighbors at Duluth Pack.
2020 is going to be a big year for new options at the Smokehaus.
After all that I’ve said about this being a slow time of year, the news broke to me this morning that there will be two hockey tournaments in town this weekend, so gear up for a busy handful of days in Canal Park.
See you next week, with a bunch of new Product Features, and at least five more Things™.
Another lap ’round the sun is complete! To start off this blogging year, we’re going to linger a while longer in the previous year, looking at our all-around bestselling items—which to some might be quite obvious. To avoid clinging too dearly to the past, I will then attempt to work a preview of what to expect in the upcoming year into each section.
#1 — The Cajun Finn
No question here. Whether by sheer virtue of its flavor, or the potency of word-of-mouth advertising, this sandwich sells roughly as many units as the bottom half of the sandwich menu combined (a point for W.o.M.), and has repeat—and three-peat, and onward—customers (a major point for V.o.F.).
Fish sandwiches are among our most popular items overall, and come Spring of 2020, we’ll have a new one making a stop on our menu. Last year, for the Friends of the Boundary Waters Fundraiser, we auctioned off future naming rights for a limited-run fish sandwich to be featured on our menu.
So, right now, it’s in development and unnamed, but it’s highly likely to be a hit. A percentage of proceeds from each sandwich sold will be donated to Friends of the Boundary Waters efforts to protect one of Minnesota’s greatest natural treasures. With that in mind, perhaps all of the Cajun Fanns* could work together and turn the Untitled Fish Sandwich into our new bestseller. Delicious activism.
The Cajun Finn sold just under 15,000 units in 2019.
*Came up with this one on the spot, and now it’s canon. Y’all are henceforth Cajun Fanns.
#2 — Chips
Chips are a highly visible, relatively inexpensive side dish, and a great companion to a sandwich. Do you ever just mess around and throw chips right on your sandwich? I sure do.
The future of chips at NWS is exciting. At the end of 2019, a few boxes of new chips showed up at our proverbial doorstep for sampling. I can tell you from first- and secondhand experience that we Smokehausers enjoyed the new chips, and one particular flavor enjoyed a short run in our deli (perhaps with a longer stay to come). Beyond that, we’ve begun making moves to develop our own line of NWS chips. Ah, future goals—so uncertain, but so exciting.
#3 — Bison Buddies
The original Smokehaus snack stick reigns supreme. Bison Buddies are sweetly smoky, with a gentle kick of heat to the back of the tongue (a little less gentle if they spend some time on a skillet), and convenient to purchase and enjoy.
Bison is the better version of beef: leaner, more nutritious—high in protein, Omega-3 fatty acids, iron, and zinc—and, in most cases, raised without antibiotics and hormones.
Though our Bison Pastrami is now only made intermittently in small batches, the Great American Mammal still has its presence in our deli in the form of these snack sticks, and Corned Bison, one of our sandwich line meat options (and the superior choice for The ’06 sandwich).
The Pack Lunch—the launch item of an upcoming collaboration with our neighbors Duluth Pack—is a Corned Bison sandwich with a daring-yet-dependable cohort of flavors to enhance it. Stay tuned for more details about this exciting collaboration.
#4 — Big Jims/Royale With Cheese
Bison may be the better version of beef, but these beef sticks are not something you want to ignore.
The Big Jims (named after the Hatch Chiles that give them their distinct flavor) are my favorite snack sticks we currently offer.
Royale(s) With Cheese are our bacon cheeseburger-themed snack sticks. They’re replete with the flavors of beef and bacon (obviously), onion, pickle juice, and cheese (again, quite obviously).
Despite each of these snack sticks spending only slightly more than six months in our deli, the numbers don’t lie: they share the spotlight with heavy-hitters like the Cajun Finn and Traditional Atlantic Salmon, which had a full Sun Cycle to earn their place on this list. In their half-year of availability, each sold around 9,000 units. That positions them to outsell even the legendary Cajun Finn, if given a whole year.
Which is why I’m delighted to announce that Bison Jerky and Turkey Jerky should be hitting the shelves soon, with plans to experiment with other varieties after the initial launch.
Jerky has been a glaring omission in our deli for long enough, and given the recent success of our line of snack sticks—Smoked Salmon Buddies didn’t make Top 5/6 bestsellers, but they’re up there, and the smokers just finished a new batch!—Eric spent some time with his home smoker developing jerky recipes. Our socialmediapages are great places to stay updated on the launch of these new items.
#5 — Traditional Atlantic Salmon
Smoked fish is the reason we’re here, so it makes a lot of sense that it occupies a third of this list.
Our Traditional Smoked Atlantic Salmon has a short and sweet ingredients list: Atlantic salmon, salt, and brown sugar. Alongside our signature kippering technique of smoking, which through a gradual increase of temperature throughout the process, forms a pellicle that locks in moisture, this simple combination of ingredients lets the delicious, buttery taste and tender consistency of Atlantic salmon shine through.
Uncertain quite how to tie in this final preview, the blogger proceeds as follows:
Last year’s monthly Sandwich Lab specials were a fun diversion, with varying levels of popularity and success. This year, we want to let the winners have a bit more time to shine.
In November of 2019, we came together yet again, sharing our pet sandwiches for peer review. Four have been selected to represent a new era of the NWS sandwich menu, and they will all join the menu together, for a handful of months. In addition, the overall favorites from last year’s cycle of monthlong specials—The Sebu-Chan and The Wagner—will be joining the menu full-time.
We know what you’re thinking: How will we fit seven-ish new sandwiches on that already packed board?
Mail Order season is suddenly upon us. The third-floor DeWitt-Seitz office is already primed for near-optimal success is preparing hundreds of skillfully packed boxes. You know what? This is my first Thing™ this week. Let’s play it again.
Mail Order season is suddenly upon us.
The third-floor DeWitt-Seitz office is already primed for near-optimal success is preparing hundreds of skillfully packed boxes. Any surface that could possibly be repurposed as a work surface is or soon will be.
Storage space is at an all-time premium—we’ve even rented spaces in Proctor, MN and Superior, WI to keep from overburdening our DeWitt-Seitz location.
We’ve brought in seasonal reinforcements, who will be training in on Sunday the 17th, and making our Mail Order Director, Andy’s life way less stressful. It’s a whole thing.
We’ve updated our shipping policies and providers so that we’ll hopefully be turning a profit (albeit small) on each package shipped, rather than losing a little bit of money on each. For our small, family-owned, community-oriented business, this is great news.
We met with our publisher.
On Tuesday, a cohort of those of us involved in producing the first Northern Waters Smokehaus cookbook took a field trip to the University of Minnesota Press‘s office in Minneapolis. We’re honored and excited to be working with the press, and the feeling seems to be mutual. Icing on the cake: the building in which they’re located has very comfortable conference room chairs.
In the wake of that meeting, we’ve developed a plan to methodically comb through the rest of the recipe testing, while polishing the text into something worthy of telling the story of NWS, DeWitt-Seitz Marketplace, and our beloved City and Lake.
While the cookbook itself won’t be hitting shelves any time soon, it’s been 20+ years coming at this point, and it will be a great accomplishment to kick off the next two decades of NWS.
For the uninitiated: RCR is Uplands Cheese Company’s (Dodgeville, WI) Autumn-exclusive, washed rind, raw cow’s milk cheese made with the rich and silky milk that emerges when the cows’ diets shift from Summer pastures to Fall and Winter hay.
The extremely seasonal, small batch cheese is sold in 12oz wheels ($35/wheel) that are intended to be served at room temperature in a single serving. (No worries if you and yours can’t manage that: Just re-package it in its breathable wrap and tuck it in the coldest part of the fridge.)
Maker Andy Hatch has described the cheese as a “savory custard, [which] exudes a very soft, delicate texture with a savory, rich finish likened to cured meat.”
Each wheel of the cheese is hand-wrapped with spruce bark, then aged 60 days before it is shipped off to distributors. For more information on serving—beyond the obvious: serve it on a fine cracker alongside a sparkling or dry white wine—chat with our deli staff.
You don’t want to miss out on this exceptional cheese, and the rest of the delicious offerings—including my personal favorite, the Shepherd’s Way Sogn Tomme—in our grab’n’go case, this holiday season.
The 127th Annual Sandwich Lab is this Sunday night!
On Sunday night at 7 p.m., the best of the best will be assembling to brush up our sandwich-making skills, pitch new sandwich ideas, and just generally have a good time.
Unlike our most recent Sunday night meeting, we’ll be open full business hours (all the way to 6pm) on Sunday. I didn’t realize that there had been so many until we received this official notice from our HR director, Greg:
The global salmon market is currently in flux—with causes and effects that extend outside of the purview of this particular blog post—and as a substantial importer of salmon, we strive to continue to bring you responsibly and sustainably sourced Atlantic salmon.
North Road provides huge (we’re talking five-pound filets!) , beautifully marbled salmon sourced from sustainable farms off the coasts of Norway and Scotland, and within the Faroe Islands. The smoked product is melt-in-your-mouth tender and has taken especially well to our brown sugar & salt cure, resulting in some of the best smoked salmon I’ve had the pleasure of eating, even by our stringent standards—especially with dill seasoning.
Currently, we’re only smoking it in small batches and selling it in our deli, alongside our other smoked salmon options. Next time you stop in the deli, ask for a sample and see for yourself, or just buy a big ol’ slab and show all your friends and family.
Thanks for tuning in!
NEXT WEEK ON 5 THINGS™: More about mail order season, a follow-up on Sandwich Lab, an in-depth look at our new enormous standing mixer (described to me as “something out of War of the Worlds”), and more!